Coconut Almond Cookies

Overview

I like to be busy in the kitchen, and I like the various ways different ingredients can change in my hands. I like to cook more than I like to eat. Sometimes the snacks made are swept away by everyone before they even have a chance to take a bite. I have to mention that this almond cookie is my favorite. Small in size, one bite at a time, with a crispy texture, a blend of coconut and milk aromas, and the special texture of almond flour that makes you want to stop eating.

Tags

• baking
• children
• afternoon tea
• almond flour
• animal butter
• cake flour
• coconut
• egg liquid
• walnut kernels
• black sesame
• powdered sugar

Ingredients

Steps

1. 1 Add the softened butter to the powdered sugar in 2 batches and mix well with a hand mixer.

   

2. 2 Add the beaten eggs in three additions.

   

3. 3 When mixed, it is fluffy, delicate and smooth.

   

4. 4 Sift in cake flour and almond flour.

   

5. 5 Knead the dough, roll it into a cylinder and place it in the freezer for an hour. (Here I divided it into two parts and made 2 heavy flavors)

   

6. 6 Brush the surface with egg wash, glue one stick with grated coconut, and one stick with grated coconut and black sesame seeds.

   

7. 7 Cut into small pieces of about 1 cm, brush the surface with egg wash, and sprinkle with crushed walnuts, coconut and black sesame mixture.

   

8. 8 The middle rack of the oven is 180 degrees for about 20 minutes.